Pumpkin Custard

It's fall and time for everything pumpkin.  Whenever I bake a pumpkin, the extra filling goes into ramekin cups for my wife. This recipe is made with Splenda brown sugar mixture to reduce the carbs.

Ingredients:

2 cups pumpkin puree

1 cup half and half

2 eggs

1/4 cup Splenda brown sugar mixture 

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg 

1/2 tsp salt

Pinch cloves 

Mix all the ingredients in your stand mixer. Pour custard into 3 ramekins. Add the dishes to a large deep pan. Carefully add boiling water about an inch up the side of the bowls.  Place pan in a oven preheated to350 degrees. Bake about 20 minutes until a toothpick inserted in the center comes out clean.

Carefully remove pan from oven. Allow to cool about 10 minutes, then carefully remove ramekins from water. Allow to cool completely, the move to your refrigerator and chill. Serve with candied pecans or whipped cream. Enjoy.